The Recipes

Salmon Steak with Pine Nut Relish and Fresh Peas

I've never really cooked with fresh English peas or fava beans, so get ready.  I just haven't ever truly paid attention to what is fresh, in season, and available.  Thankfully, even one of my local markets (disclaimer: I bought so much produce that I ended up taking a $13 cab ride home, totally negating my purpose of saving money) has farmers' stand produce, so I got locally grown peas, etc., today from a regular grocery store.  Even funnier was that this particular grocery store is one of the upgraded grocery stores... but is in a location that two years ago was "cabs don't go there, dangerous" land.

Salmon Steak with Pine Nut Relish and Fresh Peas


- 2 T. of pine nuts
- 1 sprig of tarragon, chopped
- 1 sprig of flat-leaf parsley, chopped
- 1 garlic clove, minced
- 1 lemon, zested and juiced
- pinch of cayenne pepper
- 1 T. of agave nectar
- 1/2 c. of fresh shelled English peas
- salt
- pepper
- olive oil

Toast the pine nuts for 1-2 minutes in a dry skillet; just until they become fragrant.

Preheat the oven to 400 degrees.

In one small bowl, combine the tarragon, garlic, lemon zest and parsley with enough olive oil to make a loose mixture.  In another bowl, combine the agave, lemon juice, and pine nuts.  Season lightly with salt.

Season the salmon with salt and pepper.  Heat 1 T. of olive oil in a sautee pan.  Once the oil is hot, add the salmon steak.  Cook it for 2-3 minutes on the first side, then 2 minutes on the second side.  Transfer the pan to the oven.  Let the salmon cook for 10 minutes.

While the salmon cooks, bring a pot of water to a boil.

After the salmon has cooked for 10 minutes, brush the herb mixture over the salmon.  Return it to the oven for another 2-3 minutes to achieve medium rare-medium.  While the salmon continues cooking, liberally salt the pot of water.  Add the shelled peas and cook for 2-3 minutes.  Immediately shock the peas in ice water to stop the cooking process.

Take the salmon out and plate it.  Pour the peas to the side of the salmon and top the salmon with the pine nut mixture.